Chocolate Pumpkin Muffins Recipe

Introduction

These Chocolate Pumpkin Muffins combine rich cocoa with the warm flavors of pumpkin and spices for a moist, delicious treat. Perfect for fall or any time you crave a cozy, chocolatey snack.

Ingredients

• 1 1/2 cups self-rising flour
• 1/2 cup unsweetened cocoa powder
• 1 cup soft brown sugar
• 1 cup full-fat soy milk
• 1/2 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spices
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free dark chocolate chips
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line a 12-hole muffin pan with non-stick paper liners. Set aside.
2. Step 2: In a mixing bowl, whisk together the self-rising flour, cocoa powder, soft brown sugar, pumpkin pie spices, and salt. Whisk well to break up any lumps and create a consistent dry mixture.
3. Step 3: In another bowl, whisk the pumpkin puree, soy milk, and vanilla extract until smooth.
4. Step 4: Add the wet pumpkin mixture to the dry ingredients and use a rubber spatula to gently combine until you have a smooth muffin batter.
5. Step 5: Fold in the dairy-free chocolate chips evenly for added sweetness and texture.
6. Step 6: Divide the batter evenly among the 12 muffin liners.
7. Step 7: Bake on the center rack for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove from the oven and let the muffins cool on a wire rack before serving.

Tips & Variations

• For a nutty twist, add 1/4 cup chopped walnuts or pecans to the batter before baking.
• Use maple syrup or coconut sugar instead of brown sugar for a different sweetness profile.
• If you don’t have self-rising flour, combine 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.
• Add a pinch of cinnamon or nutmeg to enhance the pumpkin spice flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat muffins in the microwave for 15 to 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk?

Yes, regular dairy milk can be used as a substitute for soy milk in this recipe with no change in taste or texture.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, the muffins are done. If batter sticks to the toothpick, bake for a few more minutes and test again.

Chocolate Pumpkin Muffins Recipe

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★★★★★

4.7 from 81 reviews

Delight in these rich and moist Chocolate Pumpkin Muffins, a perfect blend of cocoa and pumpkin flavors with a hint of warm pumpkin pie spices. These dairy-free, vegan-friendly treats are sweetened with soft brown sugar and studded with dairy-free dark chocolate chips for an extra burst of chocolate goodness. Ideal for breakfast, snacks, or dessert, these muffins bake up fluffy and tender, delivering fall-inspired comfort in every bite.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Dry Ingredients

• 1 1/2 cups Self-Rising Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 cup Soft Brown Sugar
• 1 teaspoon Pumpkin Pie Spices
• 1/4 teaspoon Salt

Wet Ingredients

• 1 cup Soy Milk (full-fat)
• 1/2 cup Canned Pumpkin Puree
• 1 teaspoon Vanilla Extract

Add-ins

• 1/2 cup Dairy-Free Dark Chocolate Chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a 12-hole muffin pan with non-stick paper liners to prevent sticking and ensure easy removal of muffins.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, unsweetened cocoa powder, soft brown sugar, pumpkin pie spices, and salt. Whisk thoroughly to break up any lumps of brown sugar, creating a consistent dry mixture.
3. Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, full-fat soy milk, and vanilla extract until the mixture is smooth and well blended.
4. Form Batter: Pour the wet pumpkin milk mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold and stir until combined into a smooth muffin batter, being careful not to overmix.
5. Add Chocolate Chips: For an extra sweet touch, fold in the dairy-free dark chocolate chips evenly throughout the batter.
6. Fill Muffin Pan: Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake Muffins: Place the muffin pan on the center rack of the preheated oven and bake for 18-22 minutes at 350°F (180°C). The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no raw batter.
8. Cool: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.

Notes

• Using self-rising flour helps these muffins rise without needing additional baking powder or baking soda.
• Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
• Soft brown sugar adds moisture and a subtle caramel flavor to the muffins.
• This recipe is dairy-free and vegan-friendly when using soy milk and dairy-free chocolate chips.
• Check the muffins at 18 minutes to avoid overbaking and dryness.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Keywords: chocolate pumpkin muffins, dairy-free muffins, vegan pumpkin muffins, pumpkin chocolate chip muffins, fall baking, healthy pumpkin muffins